CURD CREAM PRODUCTION METHOD Russian patent published in 2015 - IPC A23C23/00 

FIELD: food industry.

SUBSTANCE: curd cream production method involves milk pasteurisation at a temperature of 90-95°C, maintenance, cooling to the ripening temperature, starter introduction, ripening, pressing till moisture content is equal to no more than 80% and cooling; one uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours; then one introduces into fermented milk sprouted oat seeds honey extract and sprouted red bean extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight; the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 minutes and cooled to the ripening temperature; starter is represented by ALBA BIO S-09 direct addition bacterial preparation and lyophilised concentrate BK-Altai-LSBifi bifidobacteria at a ratio of 1:2 in an amount of 3-5% of the milk weight; before ripening, one performs introduction of pulp-containing feijoa juice in an amount of 5-7 wt %; after pressing one introduces into the produced clot "Todikamp-Lact" and "Lactofit" biologically active additives and dry biomass of spirulina at a ratio of 0.5:1 in an amount of 0.5-1.5% of the product weight, stirs the mixture and performs thermisation; after cooling, 16-18°C curd mass is whipped, packaged and additionally cooled.

EFFECT: method improvement.

2 cl, 2 tbl, 2 ex